Esther Ashby of Toronto adores this recipe from her sister Susan Leno, who runs the Star of the Sea bed-and-breakfast in White Rock, B.C. “She sets a plate of cookies in the room for guests after they check in. She is a fantastic baker and discovered this recipe a few years ago.”

Ashby has a guilty secret, though. “My deep, dark secret is that even in dough form, this stuff is scrumptious so it often never makes it to the actual cooked cookie stage.” She keeps the dough in a plastic tub in the fridge or freezer and bakes three or four at a time for guests.

In large mixing bowl using electric mixer on low, beat butter, sugar and salt until fluffy, about 2 minutes. Beat in egg and vanilla.

In separate bowl, whisk flour, baking soda and cream of tartar. Add to butter mixture. Beat until just combined. Add coconut and cranberries. Mix until just combined.

If dough is too sticky, refrigerate up to 1 hour. Otherwise, scoop by tablespoonful and form into balls. Place, 2 inches (5 cm) apart, on parchment-lined baking sheets. Gently flatten each ball with fork. If dough sticks to fork, dip it in small glass of cold water.

Bake in preheated 350F (180C) oven until just firm and lightly golden, about 12 to 15 minutes. Cool 5 minutes on sheets pan. Transfer to wire racks to cool completely.

Store in airtight container at room temperature up to 1 week or freeze up to 1 month.

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